Jaffa lady

Preparation steps

• The stated quantities of ingredients are for a cake with a diameter of 20 cm. The cake is lower, about the height of a saherica. The double amount of ingredients is for a mold with a diameter of 26 cm (or 24 cm if you prefer tall cakes - then the baked biscuit is cut in height into three equal parts, and each crust is topped with a third of orange jelly and coated with a third of chocolate cream).
• Biscuit
• Turn the oven to 180 degrees. Line the bottom of the mold with a diameter of 20 cm with baking paper, and grease the sides.
• Melt the white chocolate on a steamer or in the microwave. Add sugar to the egg whites and whisk with a mixer. Add vanilla sugar, sifted flour, sifted baking powder. Stir with a mixer to obtain a uniform mass. Add melted chocolate and whisk with a mixer. Add the mileram and whisk with a mixer.
• Pour the mixture into a mold. Bake at 180 degrees for about 20 minutes (check with a toothpick, the biscuit will be soft, airy, shiny, slightly yellow, and no traces of dough will remain on the toothpick).
• When it is baked, take it out of the oven, leave it to cool for a few minutes, until the edges start to separate from the sides of the mold. Pass a knife or spatula between the biscuit and the hoop of the mold, remove the hoop. Take the biscuit out of the mold, turn it over on a tray and immediately remove the baking paper. While still warm, cut the thread in height to obtain two approximately equal crusts. Brush both crusts with sour cream or mileram (as when coating rolls) and cover with a damp cloth.
• Chocolate cream
• Whisk the egg yolks, honey and milk with a wire to combine. Heat on the highest heat, stirring constantly with a wire, until the mass begins to thicken (about 5 minutes). As soon as the thickening begins, remove from the heat and stir vigorously with a wire for about a minute. Return to the lowest heat and cook, stirring constantly with a wire, for 5-10 minutes, occasionally removing from the heat, so that the yolks do not clump. You should get a smooth mass of pudding density.
• Remove from the heat and add the broken chocolate to the cubes. Stir until the chocolate is completely melted. Stir in the rum. Cool to room temperature.
• Add liquid sweet sour cream to the cooled chocolate mass in a thin stream, mixing with a mixer. Stir for a few more minutes to get a nice frothy cream. * Add a tablespoon of millera and whisk briefly with a mixer. Miller is not necessary, but it gives elasticity and moisture to the cream.
• Orange jelly
• The whole cake needed 4 medium-sized oranges. Squeeze the oranges and, if desired, strain them through gauze or a strainer over which cotton wool has been placed.
• Pour 250 ml of strained orange juice over the cake topping powder. Heat almost to boiling with occasional stirring. Immediately quickly pour the crust.
• Stacking a cake
• Place a cake ring over the first biscuit.
• Drizzle with half of the hot orange topping. Cool for a few minutes in the refrigerator (or on the window, if it's winter) to harden.
• Coat with half of the chocolate cream.
• Place the second crust so that the side coated with mileram is facing up.
• Pour over the remaining half of the hot orange topping (if the topping tightens in the meantime, heat it to be liquid). Cool to firm and coat with remaining chocolate cream.
• Leave for two hours in the refrigerator. Pass a thin, long knife between the cake and the hoop. Remove the hoop and decorate the cake.
• Ornamentation
• Melt the white chocolate on a steamer or in the microwave. Stir in a teaspoon of milerama and orange juice. Instead of milera and orange juice, you can use 4 equal tablespoons of orange jam. Refrigerate for 15 minutes to half an hour and apply with a syringe with a basket / railing attachment upright on the sides of the cake. Leave in the fridge while the dressing is being prepared.
• Prepare the topping as for orange jelly and while it is hot, quickly pour it into the middle of the cake (it will vary to the rim).
• Cool briefly. To serve.
• Notes: The sides of the cake can be decorated with whipped cream prepared with squeezed orange juice (1 bag of whipped cream powder prepared with water + 50 ml of squeezed orange + 50 ml of water).
• Cake made of double the amount of ingredients in a 20 cm mold
• Made from a double amount of ingredients in a 20 cm mold. I didn't bake the biscuit twice, but all at once, so I cut it into 4 pieces in height. The cake is 10 cm high and stable. She endured under the chocolate for modeling.